Roasted Tomato Soup

When it comes to comfort food, I don’t think much compares to a bowl of tomato soup (especially when it’s paired with a grilled cheese sandwich).

My favorite way to make tomato soup is to use roasted tomatoes. Roasting really intensifies the tomato flavor; if you’ve previously only had tomato soup from a can, you’re going to be blown away when you try this.

I didn’t really follow a recipe when I made this tomato soup recently.

I took a bunch of San Marzano tomatoes from my garden, sliced enough to fill a baking pan, added cherry tomatoes, peeled whole garlic cloves, minced shallots, herbs, and olive oil…

and roasted it all for an hour.

I didn’t remove my tomato skins, but you might want to: it’s pretty easy to lift them off the roasted tomatoes. To finish, I smashed everything up with a little more olive oil, some homemade stock and a bit of raw cream and voilà…I had healthy and delicious tomato soup.

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Add a grilled cheese sandwich (on your favorite all-natural or gluten-free bread) and you’re all set. My favorite way to make grilled cheese is with raw cheddar, avocado, and arugula on sourdough. How about you?

More lovely tomato soups:
Roasted Tomato Soup from 101 Cookbooks
Roasted Tomato Soup from Bunky Cooks
Roasted Tomato and Garlic Soup from Mrs. Wheelbarrow

This post is linked to Slightly Indulgent Tuesday.

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Roasted Tomato Soup

adapted from Cream of Roasted Tomato Soup by Amanda Hesser @food52
Serves 4


  • *sliced fresh tomatoes to fill a baking pan I used about 20 heirloom San Marzanos and another cup or two of heirloom cherry-sized tomatoes
  • * 6 cloves garlic peeled
  • * 2 shallots peeled and chopped
  • * fresh basil leaves and/or fresh rosemary, thyme, oregano leaves
  • * approximately 1/2 cup extra-virgin olive oil divided
  • *1 cup of vegetable or chicken stock preferably homemade, plus more if needed
  • *heavy cream preferably raw and organic
  • *sea salt and freshly ground black pepper


  • 1. Preheat oven to 400°F.
  • 2. Line a baking sheet with foil and spread the tomatoes (cut side down), garlic cloves, shallots and herbs onto the foil. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for about 45 minutes, or until very soft and caramelized.
  • 3. Remove baking pan from the oven and transfer contents to a pot on the stove. Add 1 cup stock and bring to a boil. Reduce heat to a simmer and cook for a few more minutes.
  • 4. Use a potato masher to crush the tomatoes (or an immersion blender if you'd like it very smooth) until it reaches the consistency you desire. Taste and add additional stock, if necessary.
  • 5. Turn off heat and add a few tablespoons of cream. Stir well and taste. Add a little more cream, if desired. Season to taste with course salt and freshly ground black pepper before serving.

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26 thoughts on “Roasted Tomato Soup”

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  5. It was so yummy! I added a dash of white wine toward the end of the roasting time, but long enough for the alcohol to cook off. And I omitted the cream, because I can’t do dairy these days. But even without the cream it was really good. Thanks for the inspiration!

  6. I noticed this post listed as one of your Most Popular and for good reason. It just screams fresh from the garden goodness. I’ve always loved tomato soup and grilled cheese too…but admit that ever since making my own tomato soup (and it really is so easy!) that those red and white cans have never shown their face in my cupboard again.

    As for grilled cheese…I love Jarlsburg cheese with tomato and arugula.

  7. I just made some tomato soup the other day using canned tomatoes and roasted garlic. I’ve even roasted canned tomatoes for a richer flavor but I was in a hurry and have to say the addition of roasted garlic was a great flavor addition.

    I’ve only been making my own tomato soup the past year or so…to think of what I missed all those years of reaching for a red and white can! It does not compare.

  8. I made this yesterday for dinner, my first time making home made tomato soup, this was awesome. I did add a tad of hot sauce and a tad of smoked paprika. My family loved it, thanks for sharing :-)

  9. We love making tomato soup this way – and yes, canned soup isn’t even in the same hemisphere as roasted tomatoes w/garlic and olive oil. Makes my mouth water just thinking about it!

  10. I want this right now! Tomato soup is my favorite, and I love to eat roasted tomatoes — whenever I’m roasting vegetables, even just green beans, I always throw some tomatoes in and drizzle with olive oil. It’s a chilly, drizzly day here in Georgia, so soup and a grilled cheese sounds like the perfect meal. Thanks for sharing!

  11. Even though the sun is blistering hot right now, this soup still sounds so inviting. I think you had me at roasted tomatoes but mentioning avocado on grilled cheese pushed me over the edge. I so heart avocados.

  12. This takes tomato soup to the next level. Isn’t it amazing what a difference roasting your tomatoes can make? I’ve been craving tomato soup with grilled cheese for weeks now. I think I need to make that meal happen tomorrow night. Thanks for sharing such a lovely and flavorful adaption to a classic. Have a wonderful day tomorrow!

  13. I sometimes think that if I could only eat three things in this world they would be veggie soup, homemade WW bread, and cheese. This is a beauty of a roasted fresh tomato soup, one of my great favorites, and I just know it’s flavor is absolutely sensational! Well done, Winnie, and stumbled. (PS I planted my fall garden recently and am willing my plum tomatoes to GROW GROW now.)

  14. Winnie, thanks for helping me decide what’s on the menu tonight! Your soup looks beautiful, and I can imagine what the long roast does to coax out every bit of tomatoey goodness. Yes, this and cheese panini will be just right for today. Thanks for sharing!
    My best, Pam

  15. This looks great, I’ve never made my own tomato soup before but it doesn’t look that impossible! Anything picked from a plant rather than poured from a can is good in my book.